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Tex Mexican
Tex Mex Nachos

Kat's Shrimp Black Bean Nachos

3/4 cup chopped fresh cilantro 
1/2 cup diced red onion 
2 tbl fresh lime juice 
1 tbl minced seeded serrano chile 
1 tbl extra-virgin olive oil 
1 tsp Worcestershire sauce 
1/2 tsp salt 
1/4 tsp black pepper 
3/4 lb medium shrimp cooked, peeled, and 
    chopped 
2 cup diced tomato 
1/2 cup diced peeled avocado 
1 cup drained canned black beans 
1/2 tsp ground cumin 
30 x baked tortilla chips 

 Method : 
Tips:
To easily chop the cilantro, place the leaves in a measuring cup, and snip away using kitchen scissors. You might have to do this in a few batches since the recipe calls for 3/4 cup of the herb. Serrano chiles are small, usually about 1-1/2 inches long, and slightly pointy. They are quite hot, so take care when cutting them. You might want to wear plastic gloves so that you won't get the oils on your fingers and then get a nice surprise when you go to take your contacts out. If you can't find serranos, use jalapenos instead.
1. To prepare shrimp salsa, combine first 9 ingredients in a large bowl; toss well. Cover and refrigerate 30 minutes. Add tomato and avocado; stir well.
2. Place the beans and cumin in a food processor or blender, and process 30 seconds or until smooth. Spread each chip with 1 teaspoon black-bean mixture. Top with 1 tablespoon shrimp salsa. Serve immediately.
Yield: 15
servings (serving size: 2 nachos).

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